Extra Bites

This week on Cooking the Books, we hear the massive story of this year’s favourite ingredient, the not so humble mushroom.

Elliot Webb, founder of Urban Farm It is all about disrupting the food system and growing your own. His book Growing Mushrooms at Home: The Complete Guide to Knowing, Growing and Loving Fungi isn’t just a manual, but a fascinating insight into why we should join him on his mission.

Click on his video for a very exciting find on his forage last weekend, and then get cooking with these fabulous recipes from Urban Farm-its recipe book.

LION’S MANE MUSHROOM STEAK

INGREDIENTS: 

2 to 3 Lion's Mane mushrooms (each the

size of a large grapefruit)

For the Marinade:

1 cup boiling water

1 shot red wine (optional)

1⁄4 cup olive oil (add more if desired)

1 to 3 tablespoons soy sauce

2 tablespoons beet powder

2 tablespoons sage & onion seasoning blend

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon black pepper

HOW TO MAKE:

In a large bowl, combine all dry ingredients

Slowly whisk in the wet ingredients, reserving the oil for last

Marinade for 30 minutes to overnight

Squeeze the marinade out from the Lion’s Mane mushrooms

In a medium hot cast-iron skillet add a little oil

Carefully add the mushroom and cook for a couple minutes before pressing with a

second skillet 

Flip and repeat, do this until golden charred on each side and pressed

to desired thickness

Check out the recipe video for details

PEKING LION’S MANE LETTUCE CUPS

INGREDIENTS:

450g Lion’s Mane mushrooms, segmented into florets

1⁄4 cup tamari

1⁄4 cup cooking sake

3 tbsp rice vinegar

2 inches of ginger, grated

4 cloves of garlic, crushed

3 tbsp cornflour

2 tbsp olive oil

To Serve

Gluten Free Hoisin Sauce (shop bought or

homemade)

3 Baby gem lettuce, leaves gently removed

to make cups

1 cucumber, cut into thin strips

1 bunch of spring onions, cut into thin strips

1 red chilli, sliced

HOW TO MAKE:

Preheat the oven to 175c and line 2 baking sheets with parchment

Whisk together the tamari, sake, vinegar, ginger and

garlic and pour over the lions mane mushrooms,

using your hands (or two spoons) massage the

mixture into them well

Then sprinkle over the cornflour and mix again then

drizzle with olive oil and mix again

Spread the mushrooms out over the lined baking

sheets and place in the oven

Cook for 25minutes

Prepare the vegetables and when the mushrooms

are brown and crispy remove and assemble

LION’S MANE, LENTIL & WALNUT RAGU

INGREDIENTS:

3 tbsp Extra virgin olive oil

1 large onion, finely chopped

2 carrots, peeled and diced

2 sticks of celery, diced

1⁄2 fennel bulb, diced

4 large garlic cloves, crushed

1 red bell pepper, sliced and diced

450g lion’s mane mushrooms, gently segmented into florets

225g canned green lentils, drained

100g walnuts, finely chopped

1 can (400ml) peeled, chopped tomatoes

250ml passata

2 tbsp apple cider vinegar

250ml red wine

1 tbsp organic tomato paste

1 tbsp dried oregano

1 tsp ground cumin

2 tsp smoked paprika powder

1/4 tsp dried chilli flakes

1 tsp veg bouillon

3 tbsp Tamari

sea salt & black pepper to taste

Gnocchi

Fresh Oregano

HOW TO MAKE: 

Heat the olive oil in a large, heavy based, lidded saucepan

Add the Lion’s Mane mushroom and fry until golden brown,

then remove from the pan and set aside

Add the chopped onions, fennel, celery, carrot and garlic,

sauté for 2-3 minutes until the vegetables are slightly soft —

but not brown

Add the peppers, oregano. spices, red wine, apple cider

vinegar, tomato paste, passata, tinned tomatoes, tamari and

veg bouillon and cook for 10 minutes until the sauce begins to

thicken

Then add the mushrooms, stirring gently and allow to cook on

medium-low heat for 30 minutes, stirring occasionally

Add the drained lentil and chopped walnuts and cook for an

extra 5 minutes

Cook the gnocchi per instructions then in a frying pan heat

some olive oil and throw in some fresh oregano leaves and the

gnocchi and fry until golden and the oregano crispy

Taste the ragu, adjust seasoning and serve